Rolled in a flour tortilla, this breakfast vegetarian burrito will fill you up. It’s loaded with delicious ingredients like beans, bell peppers, cilantro, and of course, eggs, that make it fresh and flavorful every time. If you’re wanting a great grab-and-go breakfast recipe, then this is the one for you! Serve with some salsa and sour cream.
You can fill this with meat if you wish, but I think it’s great just like this! Hearty beans plus some eggs and bell peppers complete this burrito with some cilantro in the mix and scallions. I added cheese because how can you have a burrito without cheese? White cheddar was the way to go for this! Breakfast usually isn’t my favorite meal of the day, only because I don’t really eat breakfast. However, this idea came to my head and I decided to give it a go. These are great grab-and-go burritos and will keep you filled until lunchtime.
How to make Hearty Breakfast Egg & Bean Burritos
Make the burritos, then freeze them or refrigerate them! Flavorful, filling, and delicious for any time of day!
- Vegetable oil: No butter needed! Unless you want to use it.
- Red Bell Pepper: You can use a different color pepper if you want. I just prefer red!
- Canned Black Beans
- Scallions
- Cayenne Pepper
- Eggs: You will need a whole carton of eggs for this. While it’s easier to make one burrito, it’s better to have a bunch on hand for grab-and-go.
- Half-and-Half: You can use regular whole milk, but the eggs will be less rich. I prefer half-and-half for eggs because of how filling it makes the eggs.
- Salt and Pepper
- Taco Seasoning: This already has salt in it, so be aware of how much regular salt you season with.
- Smoked Paprika
- Dried Minced Onion
- Shredded White Cheddar: You can use regular yellow cheddar, or even pepper jack or Monterey jack.
- Fresh Cilantro
- Flour Buritto Tortillas: 10-inch burritos work best for this.
In a large skillet, heat vegetable oil on medium-high heat and cook the bell peppers until soft and browned. Stir in the beans and scallions, then season with salt, pepper, and a pinch of cayenne pepper; cook for a minute more until heated through. Place into a bowl and set aside. Turn the heat down to medium. Beat the eggs with half-and-half, taco seasoning, smoked paprika, and minced onion. Wipe the skillet with a paper towel, add some more oil, and heat until shimmering. Add the eggs and cook, using a spatula to push the mixture back and forth, until lumps form and the eggs begin to scramble. Continue moving the spatula side-to-side and back and forth until you have lumps of eggs and are still moist. Turn off the heat, then fold in the bean-bell pepper mixture. Taste, and see if it needs more salt and pepper. Stack the tortillas on a microwave-safe plate, layering a damp paper towel between each tortilla, then microwave for about 30-60 seconds. Divide the egg mixture between the burritos, then fold it. Fold the left and right sides together, leaving about an inch of space between the two sides. Fold the bottom toward the top. Continue rolling into a burrito. Here is a link to folding a burrito.
Tips & FAQs
- Storage: You can store these in the fridge for one week, or in a freezer for 3 months. Wrap them in saran wrap, then aluminum foil. To thaw frozen burritos, refrigerate overnight. To reheat: remove the foil, cut a slit into the saran wrap, then microwave for 60-90 seconds. This will steam the burrito and not make the shell hard.
- Can I add meat to this? You can, but just be sure to cut the recipe down by 1/3 so you can fit the filling into the burritos, and not have any filling leftover. Or, have some more burrito tortillas on hand and make the recipe! Completely up to you.
- Can this be made vegan/dairy-free? Sub the half-and-half for non-dairy milk, however, the consistency might not be the same. Sub the cheese out for dairy-free cheese, or use none at all. You can make this vegan by using vegan eggs, such as JUST Egg.
Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.
Hearty Breakfast Egg & Bean Burritos
Ingredients
- 2 tbsp vegetable oil, divided
- 1 red bell pepper, stemmed and seeded, chopped into 1/4-inch pieces
- 1 (15 oz) can reduced-sodium black beans
- 2 scallions, sliced thinly, including the white part
- Pinch of cayenne pepper
- 12 large eggs
- 1/4 cup half-and-half
- 1/2 tsp taco seasoning
- 1/4 tsp smoked paprika
- 1/4 tsp dried minced onion
- Salt and pepper, to taste
- 4 oz shredded sharp white cheddar
- 2 1/2 tbsp fresh cilantro, minced
- 6 (10-inch) flour burrito tortillas
Instructions
- In a large skillet, heat 1 tbsp vegetable oil over medium-high heat until shimmering, then add the bell pepper and cook until soft and beginning to brown, about 5 minutes. Stir in the black beans, scallions, cayenne pepper, 1/4 tsp salt, and 1/4 tsp black pepper. Place into a bowl and set aside. Turn off the heat and wipe the skillet with a paper towel.
- In a separate bowl, beat together the eggs, half-and-half, taco seasoning, smoked paprika, minced dried onions, and a pinch of cayenne pepper until thoroughly combined. Return the skillet to medium heat and add the remaining vegetable oil. Add the eggs and cook, using a heat-resistant spatula to push the mixture back and forth and side-to-side, until curds start to form. Continue to cook the eggs, lifting and folding the curds, until they clump together and are still moist, about 3-5 minutes. Remove from the heat, then fold in the bell pepper-bean mixture, cheddar, and cilantro. Taste, and season with salt and pepper to your liking.
- Stack the burrito tortillas between damp paper towels on a microwave-safe plate and microwave until hot, 30-60 seconds. Divide the egg mixture into the center of each tortilla. Begin folding into burritos. Fold the left and right sides together, leaving about an inch of space between the two sides. Fold the bottom toward the top. Continue rolling into a burrito. Serve with salsa and sour cream.
Nutrition Facts
Calories
414.16Fat (grams)
24.31Sat. Fat (grams)
9.1Carbs (grams)
29.9Fiber (grams)
6.52Net carbs
23.36Sugar (grams)
2.97Protein (grams)
24.35Sodium (milligrams)
587.84Cholesterol (grams)
394.43
Miss Raven's Kitchen 
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